Tuesday, August 3, 2010

Heirloom Tomato Panzanella

We find that this salad really highlights the freshness of its ingredients. We especially love it in summer but anytime we find great tomatoes is the right time for panzanella!Ingredients

1 Cup heirloom cherry tomatoes, cut in half

1 Cucumber, peeled, seeded and diced

1/4 - 1/2 Red Onion, sliced

1 Bell Pepper (red, yellow or orange), sliced

2 Slices bread (for croutons)

1/4 Cup crumbled cheese *

Dressing

2 Tablespoons olive oil

2 Tablespoons sherry vinegar

1 Tablespoon lemon juice

1 Teaspoon mustard

1 Clove garlic, minced

Salt and pepper to taste

Whisk together the dressing ingredients and add the vegetables. Cut the bread into chunks, spray with non-stick cooking spray or toss with a bit of olive oil and toast in the oven until golden brown. Add the croutons to the salad and let them sit for a few minutes to absorb the dressing before serving. Sprinkle with cheese.

* We've tried a number of different cheeses in this salad and our favorites are low-fat goat cheese, low-fat feta and ricotta salata.